Kheer Recipe | Rice Kheer Recipe

First soak 1/4 cup raw rice in water till immersing level. You can use basmati rice instead of raw rice. Soak in water for 30 mins.

Rinse rice 2-3 times, strain and set aside.

In a large pot - add 4 cups milk ie 1 litre milk.

Let it come to a rolling boil.

Simmer for 5 mins, meanwhile keep stirring and scarping the sides to collect the malai and add it to the boiling milk itself.

Now add soaked, drained rice to the milk. Give a quick mix.Pressure Cooker Method :Incase you want to pressure cook rice then pressure cook for 2-3 whistles in medium flame and switch off. Use a tall cooker so that milk does not overflow also drop a small spoon / plate inside to avoid overflowing.Instant Pot Method :Set mode to pressure cook high for 10 mins. Let pressure release by itself then proceed with the next steps.

Cook until rice turns soft, try to press the rice with a spoon if its mashable then rice is cooked perfectly.

Now add 1/4 cup sugar.

Add 1/4 teaspoon cardamom powder and few strands of saffron.

Simmer until kheer becomes slightly thick. Meanwhile keep stirring in between scrap the sides and add the malai to the kheer.

Mash the rice slightly.

Add 1 tablespoon chopped mixed nuts. You can add more also if you like, we love to sprinkle the nuts while serving so I add very little. If you prefer you can even roast the nuts in ghee and add.

Now add 1 teaspoon rose water(optional) and switch off.

Switch off when it is still slightly runny as it thickens with time. Rice Kheer is ready to serve.

Serve Rice Kheer hot or cold as per your preference.